Wini Minis with Fruits and California Raisins

Fruit-filled pastries for a grand finale.
  • Yields 80
  • Details


    • 1 cup water
    • 3 tablespoons orange blossom water, divided
    • 1 cup California raisins
    • 2 medium, crisp ripe apples*, chopped
    • 2 firm ripe red pears*, chopped
    • 1/3 cup chocolate chips
    • 1 teaspoon ground cinnamon
    • 3 tablespoons granulated sugar
    • Pinch ground nutmeg
    • Pinch of salt
    • 20 sheets (14x19 inches) phyllo dough
    • 1/2 cup melted butter
    • 1/2 cup walnuts, broken or coarsely chopped
    • 2 egg yolks
    • Powdered sugar; for garnish


    Preheat oven to 325°F. Combine 1 cup water and 2 tablespoons orange water in small bowl; add raisins and set aside to plump. Meanwhile in large bowl, mix chopped apples, chopped pears, chocolate chips, cinnamon, sugar, nutmeg, salt and remaining orange water together. Let stand for 1 to 2 hours; then, drain thoroughly.

    To assemnle, thaw frozen phyllo in refrigerator overnight and/or allow to stand at room temperature for about 2 hours. Remove from package and, carefully unroll sheets onto a smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on flat surface. Working from edges towards the center, lightly brush with melted butter and cut each sheet crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon drained and very dry fruit mixture in center of one edge, not the folded one. Brush remaining dough surface with egg yolk, thinned with water, if needed, sprinkle with 1 teaspoon walnuts and roll up like a cigar. Seal ends securely. Repeat for remaining phyllo and filling.

    Arrange Winy Minis 2 inches apart on large buttered baking sheet. Bake for 20 minutes at 325°F till golden. Dust with powdered sugar and serve hot or cold.

    Note: Varieties suggested for best results include Granny Smith, Golden Delicious, or Empire.

    Varieties suggested for best results include Williams, Red Bartlett, or Red Anjou

    Nutrition Facts Per Serving

    Calories 90 (43% from fat); Total Fat 4g (sat 2g, mono 1g, poly 1g, trans 0g ); Cholesterol 15mg; Protein 1g; Carbohydrate 12g; (Dietary Fiber <1g; Sugars 6g; ); Iron 1mg; Sodium 55mg; Calcium 11mg; Potassium 67mg

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